blueberry lemon scones To make the glaze, combine the lemon juice and sugar in a glass bowl and microwave at medium power for 20 seconds. Stir until the sugar dissolves. Brush the glaze over the scones with a pastry brush just before serving.

Ingredients

BLUEBERRYLEMON SCONES

½ cup vegan butter substitute,

slightly softened but not at

room temperature

⅓ cup granulated sugar

⅓ cup soymilk

3 tablespoons lemon juice

1½ tablespoons finely grated

lemon peel

1 teaspoon lemon extract

1 teaspoon vanilla extract

2 cups plus 1 tablespoon

all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 cup fresh or unthawed

frozen blueberries

LEMON GLAZE

2 tablespoons lemon juice

2 tablespoons granulated

sugar

Method

To make the scones, preheat the oven to 350 degrees F and oil a baking sheet.

Combine the vegan butter substitute and sugar in a large bowl and beat with an electric mixer.

Add the soymilk, lemon juice, lemon peel, and extracts and mix with a wooden spoon. Combine 2 cups of the flour and all of the baking powder and baking soda in a separate large bowl.

Add to the soymilk mixture and mix with a wooden spoon to combine. Then knead the mixture

with your hands until the all the flour is incorporated. Toss the blueberries with the remaining tablespoon of flour; shake off any excess flour that does not stick.

Fold the blueberries very gently into the dough using a wooden spoon or your hands. If the blueberries are getting crushed or you are having trouble incorporating them, just place them aside and gently press them into the scones after they are formed and on the baking sheet.

Notes and Tips

Dried blueberries are wonderful in scones and are easier to incorporate into the dough than fresh or frozen blueberries. You con also replace the blueberries with dried cranberries, raisins, or currants.

Use ½ to ¾ cup of dried fruit to replace the fresh or frozen blueberries. Form the dough into a 1- to 2-inch-thick disk. Slice the disk into 10 wedges (like a pizza) and arrange the wedges on the prepared baking sheet. Bake for 23 to 25 minutes, or until light brown. Cool on racks.